THE SALAMI FAMILY Slices, typically, were an exciting purple, with a vein-like system of fat bands radiating throughout the dark meat. True salumi (as opposed to the more general use of the term) are cured meats made from a whole cut of an animal, usually a shoulder or thigh. Infographic. Website Design: The New York Website Designer. The lean part, typically, is not as coarsely cut as the fat. The "coverage" chart below show how much of the daily needs can be covered by 300 grams of the food, Vitamin comparison score is based on the number of vitamins by which one or the other food is richer. What we normally think of as prosciutto is the former—raw (crudo) legs of pigs, salted and cured, hung for over a year until they turn velvety and flavorful. Glorious Mortadella in an Italian Supermarket – hand cut! Toscano Salami usually has a fairly wide diameter, 3″ or so. This style is among my least favorite in the U.S., because the flavors are usually bland and commercial. Toscano SalamiThis is one of my favorite salamis in Italy, and the ones I’ve tasted here—though Toscano’s not too common in the U.S.—have been decent. Happily, after the mediocrity of American-made salami, sopressata is one of our shining stars. The following explanation may be simplistic—but I really believe that producers think that customers who take the extra trouble to learn the word “sopressata” will also take the extra trouble to appreciate a finer product than typical salami. No regional designations here—but these diminutives indicate that you’ve got a smaller salami on your hands. A Salumi Glossary, Guide to Cured Italian Meats: Salami, Salame, or Salumi salame salumi salami cacciatore prosciutto prosciutto cotto, finocchiona, capocollo, soppressata, culatello, mortadella One of the highlights of my summer trips to Calabria as a small child included spending time on my grandfather’s working farm. Infographic. Copy infographic link Copy. Being cut in Italy at the supermarket….by hand! “Baloney” tastes like, well baloney—very commercial, flat, bland. Until a few years ago, consumers in the U.S. could only get American-made mortadella here—which sometimes veers in a decidedly baloney-like direction. Bologna ... Mortadella Those white bits are cubes of pork fat.  These regional names are often applied to American salamis—and can be applied to other pork products as well (sopressata, dry sausage, etc.) Some of the very greatest aged, complex tastes of all in my tasting were found in these extraordinary American coppas; even the commercial ones had an artisanal feel to them. Früher bestand die Salami aus Maultier- oder Eselfleisch, heutzutage wird nur Rind und Schwein verarbeitet. The other type of prosciutto is cooked or cotto prosciutto. So the menu was changed to … SOPRESSATA The "coverage" chart below show how much of the daily needs can be covered by 300 grams of the food, Summary score is calculated by summing up the daily values contained in 300 grams of the product. First of all, in Italy the word can refer to either dry-aged salami (as it usually does here), or to a fresh sausage (uncooked) or to a fresh sausage that has been pre-cooked. Moreover, in Italy there are hundreds of regional variations in meat content, seasoning, casing selection, aging technique, etc. They are both emulsified sausages (like hot dogs), in which the fat and meat are puréed into a homogeneous pink mass; it is the genius of mortadella that the mass is broken up by huge chunks of white fat, sitting in the super-wide, 7″ slices; American bologna has no such interest in it. Originally Published: ROSENGARTEN REPORT, December 9, 2002. Data provided by should be considered and used as information only. Mineral Comparison. Copy infographic link Copy. COPPA For instance we are assuming that less saturated fats is good for you. Mortadella; Salami Cotto; Mortadella. What makes it distinctive is the size of the fat in this salami—wide chunks of it, almost as wide as the chunks in mortadella.